Table 4. Quantification of fatty acids in cocoa butter extracted with different solvents

From

Optimization of Cocoa Butter (Theobroma cacao L.) Extraction with Ethanol Using Response Surface Methodology

Antony Y. Palacios, Carlos R. Jiménez, Elza Aguirre, Gilbert Rodríguez, Ronald Ortecho-Llanos, Richerson H. Piscoche-Chinchay, Lucia R. Pantoja-Tirado, Beetthssy Hurtado-Soria, Eudes Villanueva

Journal of Food and Nutrition Research. 2024, 12(11), 482-488 doi:10.12691/jfnr-12-11-2